As an alternative of utilizing tortillas, I roll these Zucchini Enchiladas up with thin-sliced zucchini and stuff them with a tacky hen filling. It’s every little thing I really like about conventional enchiladas, but it surely’s somewhat lighter, somewhat more energizing, and tremendous budget-friendly. Plus, this straightforward recipe solely has 5 components(!) and is prepared in about 35 minutes. These zucchini enchiladas are such a enjoyable strategy to incorporate extra veggies into your weekly meal plan and make use of my favourite summer time squash whereas you may get them at an amazing worth!
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Simple Recipe for Zucchini Enchiladas
My associate’s love language? Hen enchiladas. So after I wish to spoil him, that’s precisely what’s on the menu. I just lately had some zucchini in my fridge to make use of up, so I figured, why not put it to good use on enchilada night time? Swapping tortillas for zucchini not solely tastes wonderful but additionally makes for a lighter, low-carb twist on a standard enchilada recipe.
Zucchini is full of vitamin C, potassium, and antioxidants, however you’d by no means guess they’re doing you any dietary favors after they’re rolled up with tender shredded hen, smothered in enchilada sauce, and baked underneath a blanket of effervescent cheese! 😉 However whereas this zucchini hen enchiladas recipe is easy, crucial half is ensuring your squash is sliced excellent. It must be skinny sufficient to simply roll up, so you should definitely try all my suggestions beneath!
Zucchini Enchiladas
Collect all components and preheat your oven to 350°F.
Fastidiously slice zucchini skinny lengthwise utilizing a mandoline***. Every zucchini ought to yield 18 extensive slices (36 complete).
In the meantime, in a big bowl, mix shredded hen, ¼ cup enchilada sauce, ½ cup Monterey jack, and sliced inexperienced onions.
Unfold 1/2 cup of enchilada sauce on the underside of the 9×13 casserole dish. Lay out 3 slices of zucchini, barely overlapping, and place a spoonful of the hen combination on the sting. Roll up and switch to the baking dish seam-side down. Repeat with the remaining zucchini and hen combination
Unfold remaining enchilada sauce over zucchini and high with remaining Monterey jack cheese.
Bake within the preheated oven till the cheese is melted, about 20 minutes. Garnish with toppings of your selection, and revel in!
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**I went for a pink enchilada sauce, however you need to use inexperienced chile enchilada sauce if most well-liked.
***I used the thinnest mandolin setting (about 1/16-inch). No mandolin? A Y-peeler works, too—you may simply want an additional zucchini to get sufficient slices. In case your zucchini is watery, press it between paper towels to take away extra moisture.
Serving: 1servingEnergy: 262kcalCarbohydrates: 9gProtein: 23gFats: 15gSodium: 790mgFiber: 2g
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how you can make Zucchini Enchiladas step-by-step pictures
Collect your whole components and preheat the oven to 350°F.
Slice the zucchini: Use a mandoline slicer to very rigorously slice 2 giant zucchini into skinny strips (lengthwise). I used the thinnest setting my mandoline had, which was about 1/16 inch. It is best to get 18 extensive slices per zucchini, so 36 in complete. Press your zucchini slices gently between paper towels in the event that they’re fairly watery.
An everyday vegetable Y-peeler will work when you don’t have a mandoline slicer, however you’ll seemingly want an additional zucchini to get sufficient slices to assemble the dish.
Make the filling: Add 2 cups shredded hen (I used rotisserie hen), ¼ cup enchilada sauce, ½ cup Monterey jack, and a pair of sliced inexperienced onions to a big bowl. Combine to evenly mix.
Roll the enchiladas: Unfold 1/2 cup of enchilada sauce on the underside of your 9×13” casserole dish. Now lay out 3 slices of zucchini (ensuring they’re barely overlapping) and place a spoonful of the hen filling on the shortest edge closest to you (the aspect you’ll begin rolling with). Fastidiously carry up the sting the place you positioned the filling, roll it up over the filling, and place it into the baking dish seam-side down.
Repeat with the remaining zucchini slices and hen filling till you may have 12 rolled zucchini enchiladas in your baking dish.
Evenly high the zucchini with the remaining enchilada sauce…
After which end them off with the remaining Monterey jack cheese. Ensure you cowl as a lot of the dish with the shredded cheese.
Bake: Place the baking dish in your preheated oven and bake for about 20 minutes or till the cheese has melted. Prime together with your favourite toppings, serve, and revel in!
Search for giant zucchinis which are comparatively straight with agency, clean pores and skin. The larger the zucchini, the extra strips you’ll get out of it. You want 36 strips complete for this recipe. When you’re utilizing a Y-peeler as a substitute of a mandoline slicer, I like to recommend grabbing an additional zucchini simply in case. Any leftovers may be grilled later for a simple aspect dish or lunch.
Pat it dry. In case your zucchini feels notably juicy after slicing, simply blot it with paper towels to take away the surplus moisture. Mine wasn’t too moist, so I skipped this step.
Slice the zucchini skinny. This recipe is mainly zucchini roll-ups stuffed with a hen enchilada-style filling. The zucchini takes the place of tortillas, making this recipe naturally gluten-free. However for the roll-ups to work, the slices should be skinny and versatile. That is in all probability the trickiest a part of the entire recipe. A mandoline slicer makes it approach simpler. Use the thinnest setting (mine was set to 1/16 inch) and slice the zucchini lengthwise into lengthy, extensive strips. A Y-peeler additionally works (however don’t neglect to seize an additional zucchini, simply in case). You possibly can strive utilizing a knife when you’re in a pinch, but it surely’s robust to get slices which are each skinny and even sufficient to roll. Belief me: use a mandoline or vegetable peeler and save your self the frustration.
Overlap the slices. Every enchilada is made utilizing three zucchini slices. Lay them out on a flat floor, barely overlapping lengthwise to create a wider base. This offers you adequate floor space to carry the filling and roll every little thing up with out it falling aside.
Topping Concepts!
You possibly can simply serve these zucchini enchiladas as they’re. BUT I do like so as to add a number of toppings relying on what I’ve readily available! Listed below are some scrumptious topping concepts to strive:
What to Serve With Zucchini Enchiladas
The final time I served these hen zucchini enchiladas, I added a aspect of Spanish rice and air-fried tortilla chips with a dip. Guacamole is my standard dip of selection, but when I can’t discover any avocados at a superb worth, I’ll go for our black bean dip as a substitute. It’s the proper midweek meal for the entire household throughout summer time!
Storage & Reheating
You possibly can retailer any leftovers within the fridge for as much as 2 days. Allow them to cool fully earlier than storing them in an hermetic container. Reheat your hen and zucchini enchiladas within the oven or the microwave till scorching all through. Simply observe they’ll seemingly be a lot softer after reheating. I wouldn’t freeze this dish as zucchini doesn’t often freeze that nicely (it turns very comfortable after thawing), however you could possibly completely freeze the enchilada filling by itself for as much as 3 months. Let it thaw within the fridge earlier than rolling it with freshly reduce zucchini strips and baking.
